Salt extends the upper temperature limit for growth of food-poisoning bacteria.
Inclusion of NaCl into the growth medium raised the upper temperature limit of growth of the following organisms: Staphylococcus aureus (two strains), Salmonella senftenberg, S. typhimurium, Escherichia coli, Streptococcus faecalis, Bacillus cereus, Clostridium sporogenes, C. perfringens (two strains). The magnitude of the response varied with the culture, the largest being 3.5 degrees with B. cereus cells. The spores of B. cereus were not protected by salt but clostridial spores behaved as the vegetative cells (response of 2.5 degrees). The optimal salt concentration for the protective effect varied with the organism ranging from 0.2 M for the Gram-negative organisms to 1.0 M for S. aureus.
D001406:Bacillaceae / Q000254:growth & development*; D001409:Bacillus cereus / Q000254:growth & development; D003013:Clostridium / Q000254:growth & development; D004755:Enterobacteriaceae / Q000254:growth & development*; D013293:Enterococcus faecalis / Q000254:growth & development*; D004926:Escherichia coli / Q000254:growth & development; D005517:Foodborne Diseases / Q000382:microbiology; D012475:Salmonella / Q000254:growth & development; D012965:Sodium Chloride / Q000494:pharmacology*; D013211:Staphylococcus aureus / Q000254:growth & development*
D012965:Sodium Chloride